No Churn Roasted Peach Lemon Basil Ice Cream

Roasted peaches swirled into lemon basil ice cream. This no churn roasted peach lemon basil ice cream is delicious and refreshing, perfect for summer.

No Churn Roasted Peach Lemon Basil Ice Cream | Cooking with a Wallflower

Happy Tuesday!

Did you see the eclipse yesterday?I was fortunate enough that my office blocked off two hours in our schedule so that we could go out and watch the eclipse. We did have a pair of eclipse glasses to share, but since we live in San Francisco and the overcast skies were filled with fog and thick clouds, the sunlight was blocked out and you can clearly see the eclipse.

Solar Eclipse

But let’s talk about this ice cream. I recently discovered lemon basil at the farmer’s market. Even though I have never used it before, it smelled sooo good, I had to buy a bunch. Breaking off a leaf, your hands will become scented. Think lemon and mint. The combination of the two flavors is so refreshing. I thought it would be the perfect flavor for ice cream .

No Churn Roasted Peach Lemon Basil Ice Cream | Cooking with a Wallflower

Every bite of this ice cream has a citrusy flavor filled with soft yellow peaches. It’s definitely the perfect dessert for summer. But if you don’t have lemon basil, or can’t find it, you can substitute with mint leaves too.

No Churn Roasted Peach Lemon Basil Ice Cream | Cooking with a Wallflower

Preheat the oven to 400F. Line a baking sheet with aluminum foil and set aside for now.

Toss chopped peaches with a tablespoon of brown sugar. Place the chopped peaches onto the baking sheet. Roast the peaches for about 20-30 minutes until the peaches have softened. Set aside for now.

No Churn Roasted Peach Lemon Basil Ice Cream | Cooking with a Wallflower

While the peaches are roasting, pour the heavy cream into a medium sized pot. Add the lemon basil leaves into the pot, and steep them for about 10 minutes so that the flavor will infuse into the cream. Allow the cream to cool down completely.

No Churn Roasted Peach Lemon Basil Ice Cream | Cooking with a Wallflower

No Churn Roasted Peach Lemon Basil Ice Cream | Cooking with a Wallflower

Remove the lemon basil leaves. Pour the heavy cream into a large mixing bowl. Add condensed milk to the heavy cream, and mix with a whisk or a hand mixer until bubbles form, about 5 minutes.

Add the roasted peaches to the heavy cream mixture. Stir until the roasted peaches are well incorporated. Pour the ice cream mixture into a freezer safe container, and place into the freezer.

No Churn Roasted Peach Lemon Basil Ice Cream | Cooking with a Wallflower

Stir every hour or so to make sure that roasted peach don’t sink to the bottom. You’ll want to do this 3-4 times. Allow the ice cream to freezer for at least several hours before serving.

Serve this no churn roasted peach lemon basil ice cream with your favorite toppings.

Enjoy!

No Churn Roasted Peach Lemon Basil Ice Cream | Cooking with a Wallflower

No Churn Roasted Peach Lemon Basil Ice Cream | Cooking with a Wallflower

No Churn Roasted Peach Lemon Basil Ice Cream
 
Prep time
Cook time
Total time
 
Roasted peaches swirled into lemon basil ice cream. This no churn roasted peach lemon basil ice cream is delicious and refreshing, perfect for summer.
Author:
Recipe type: Dessert
Serves: almost a quart
Ingredients
  • 1 large peach, chopped
  • 1 pint heavy cream
  • 7 ounces condensed milk (half a can)
  • ⅛ cup chopped lemon basil leaves, packed
Directions:
  1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and set aside for now.
  2. Toss chopped peaches with a tablespoon of brown sugar. Place the chopped peaches onto the baking sheet. Roast the peaches for about 45 minutes until the peaches have softened. Set aside for now.
  3. While the peaches are roasting, pour the heavy cream into a medium sized pot. Add the lemon basil leaves into the pot, and steep them for about 10 minutes so that the flavor will infuse into the cream. Allow the cream to cool down completely.
  4. Remove the lemon basil leaves. Pour the heavy cream into a large mixing bowl. Add condensed milk to the heavy cream, and mix with a whisk or a hand mixer until bubbles form, about 5 minutes.
  5. Add the roasted peaches to the heavy cream mixture. Stir until the roasted peaches are well incorporated. Pour the ice cream mixture into a freezer safe container, and place into the freezer.
  6. Stir every hour or so to make sure that roasted peach don’t sink to the bottom. You’ll want to do this 3-4 times. Allow the ice cream to freezer for at least several hours before serving.
  7. Serve this no churn roasted peach lemon basil ice cream with your favorite toppings.

 

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27 comments

  1. Elizabeth says:

    Thanks for this recipe, Andrea! I am growing lemon basil this year and just bought a peck of peaches for my jam and peach pie, with a few left over peaches! AND, I do not have an ice cream churn, so yea, this was the perfect time to find this recipe! Can’t wait to try it!

  2. samfiftysomething says:

    Oh my this ice cream looks gorgeous! I must try it!! Can I just ask, (sorry if I sound silly, but just may be different wording from in U.K.) when you say, “steeping” the cream & leaves do you mean to simmer? Also would ‘heavy cream’ be our ‘double cream’ here in U.K? It’s ok you may not know, no worries if not. Looks so refreshing

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